Saffron brings a distinctive aroma, flavor and golden color to dishes in Middle Eastern, Mediterranean, South Asian and European cooking.
Saffron commands a high price because the usable filaments are picked from flowers by hand. ISO reports that one kilogram can require more than 75,000 flowers (source). Threads let you inspect the form before use, while powder saves the grinding step. Neither form alone guarantees purity, freshness or grade; formal claims require suitable testing.
Prepare saffron before adding it
For threads, grind the amount specified by the recipe, then add the ground saffron to boiled water or directly to the food. Ready-ground saffron powder does not need grinding. An infusion is useful when you want to spread the color and aroma evenly through rice, broth, sauce or batter.
Learn how common trade terms describe saffron classifications, then check the specific product label for form, origin, net weight and lot information. Keep the package closed and away from heat, moisture and direct light. Add saffron early enough to distribute its color and aroma, but follow the timing of the recipe you are making.
